How to make
Crumble the biscuits finely and mix them with 1/4 cup sugar and 1/2 cup melted butter. Knead well and spread the mixture in a pie form - push it toward the edges well. Preheat the oven to 360°F (180 °C), and in the meantime, let the layer cool for 20 minutes.
Put it to bake for 10 minutes. In a pot, mix 3/4 cup sugar, the corn starch, salt, milk and egg yolks. Allow the cream to boil, stirring it constantly for 8 minutes. Then remove it from the heat and add 2 tablespoons of butter and vanilla extract. Chop the chocolate into pieces and melt it gently in a microwave - you should get a smooth liquid.
Mix it with a cup of the vanilla cream and brush the mixture on the vanilla pie layer. Add the remaining cream on top. Allow the pie to solidify for about 3 hours. Drain the juice from the compote and put it to heat on the stove.
Meanwhile, dissolve the gelatin in a little water. After half an hour, dissolve the gelatin in the apricot juice and remove it from the heat. Arrange the apricots on the pie, add the gelatin and immediately put it in the fridge to set.
